Date posted: 22/02/2018

Korean pork belly with Asian salad

  • Serves 10
  • Timing: 50 mins
Votes: 1 Average: 5


Premium Selection Korean pork belly strips 10 packs
Wing Yip rice noodles 1kg
Asian vegetable mix 500g
Limes 3
Lion Korean bbq sauce 250ml
Everyday Favourites sweet chilli sauce 250ml
Lee Kum Kee premium dark soy sauce 30ml
Everyday Favourites squeezy clear blossom honey 20g
Extra Virgin cold pressed rapeseed oil 60ml
Everyday Favourites sesame seeds 20g
Shallots 4


  1. Following the instructions heat up the Korean pork belly strips, set aside but keep warm.
  2. Cook the rice noodles and re-fresh in cold water, drain and set to one side.
  3. Mix the Asian vegetable mix with the cooled rice noodles.
  4. Make the dressing by adding the zest of 3 limes, Korean BBQ sauce, sweet chilli sauce, soy, honey and oil and whisk until emulsified.
  5. Toast the sesame seeds until golden brown and set to one side.
  6. Slice the shallots and fry in hot oil until crispy.
  7. Toss the dressing with the noodles and serve into bowls.
  8. Top with slices of Korean pork belly, sesame seeds and crispy shallots.
  9. Garnish with fresh mint.
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